The magazine’s editors look for restaurants that provide “charming, unexpected and just plain good wine and food experiences.” They said the number is growing as more restaurants put the same care into their cellars as they do in their kitchens.
It said Tannin has flourished under new executive chef Pablo Muñoz-Sevilla, offering “globally accented Midwest comfort food alongside a diverse wine list that includes almost 100 glass pours (also available as a taste). Muñoz-Sevilla joined Tannin in November.
Tannin Wine Bar & Kitchen opened in February 2011 at 1526 Walnut St. in the Crossroads.
Barry Tunnell, wine director and general manager at Tannin, has crafted an “ever changing” wine list that runs about 25 pages.
“There’s a big world of wine out there and we want to offer our guests an opportunity to explore and try new things and keep giving them a reason to come back,” Tunnell said.